Red Flannel Hash

I was searching for breakfast recipes and found this on several different sites and it looked and sounded so good I came up with my own. They all had basic items in them each with a little twist, so here is my version.

Wow, what a rustic meal and I loved the fresh steamed beets in this hash. Next time, I will certainly add more than 3 to the dish. I will also add tomatoes too. I didn't have any or else they would have been in there. This is a beautiful dish and I would hesitate to serve it for breakfast, brunch or dinner.

I steamed my potatoes and then fried them in a pan with a little canola oil. I added the cayenne pepper to my browned and crispy home fries while in pan.

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I also steamed my beets and then sliced them up in a bowl to be added to the hash.

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Saute your onions, proscuitto and corned beef in 2 tbsp of butter till onions are cooked and meat has a nice brown on it and then add your tomatoes. Add your cognac and cook down.

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Add your potatoes and toss together. Season your dish accordingly with garlic salt, pepper and a little more cayenne if you like it spicy.

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Now add your beets to the mixture. (Add more butter if necessary).

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Now if you are preparing this for breakfast or dinner and want to add eggs then you can cook them right on top of the hash as you see here. I like my eggs more over easy so I just put a lid on the hash and it cooked the egg perfectly.

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Then plate up your Red Flannel Hash with or w/o eggs. Serve with some Pumpernickel Rye bread which would be a beautiful contrast or your favorite bread.

Kim BiegackipistachyooJan 31, 2012Thanks Terri, hope you enjoy it. I love cooking with cognac ever since I tried several recipes here on JAP with it. It adds a wonderful flavor. I LOVE, LOVE, LOVE the beets in this recipe and it is so unique to serve for St. Patty's day and that is what I was looking for; something new.